Charred Asparagus gets all hot and bothered by the briny embrace of feta. Lemons’ astringent bite completes this ménage a trois.
Large bunch asparagus
2 tablespoon Olive Oil
2 lemons (halved)
½ teaspoon fresh ground pepper
½ teaspoon Himalayan sea salt
½ cup feta cheese
In a large bowl lovingly toss asparagus with oil, salt, pepper and lemon halves. Grill on the barbecue until asparagus is tender, crisp, and lemons are charred. Divide evenly onto plates. Top with feta and squeeze scorched lemons all over.
Extra yummy with roasted potatoes!
3 cups little baby potatoes
¼ cup Olive Oil
Pink Himalayan sea salt to taste
Fresh cracked pepper to taste
½ cup sour cream
3 spring onions (finely sliced)
Heat oven to 425 degrees. In a shallow baking dish, topple in the scrubbed baby potatoes. Smother with olive oil, salt and pepper. Roast until blistered and soft. Squeeze lemon over potatoes. Serve with sour cream mixed with onion.
Recipe by Vicky Gosse
Photo by Georgia Gosse